• First up get some eggs boiling. You can cook them however you like, go a little jammy on the inside or get that yolk completely chalky if that’s what you’re into. You’ll want to peel these too and have them ready to go.

THE BEET PART:

• If you’re making the pickled beets, you can start by getting your beets covered with cool water, bring to a boil then simmer till tender. Keep checking after the first 20 minutes or so. The massive beet I used took around 40 minutes to cook, but if you’re using smaller beets it’ll be much quicker. You’ll know they’re cooked when you can easily slide a pairing knife into the center without any resistance.
• Once the beets are tender, let them cool, remove the skin, and chop into bite size pieces. You can do cubes, wedges, whatever you want.
• Then, in a small saucepan combine the vinegar, water and sugar. Bring everything to a simmer making sure the sugar is completely dissolved. Add your beets to a heat proof jar, cover with the warm liquid and let cool completely.

FOR THE EGG PART:

• In a large container, with a tight fitting lid, start layering in your eggs, pickled beets, and sliced white onion. Be sure to reserve any liquid the beets were in, you’ll need it. Once everything is nicely layered in your container, I highly recommend a large mason jar for this, add in the pickling liquid from the beets. Most likely this won’t be enough to completely cover the eggs, so you’ll want to add in some additional white vinegar to top everything off.
• Then just let the eggs sit for at least a day to take on the flavor and color from the beets. The longer they sit, the darker they’ll get and they’ll take on more of that pickled beet flavor. That’s it. Eat up!